I love creating meals that bring a burst of freshness and color to my table. This Lemon Parmesan Salad pairs crisp romaine lettuce and baby arugula with zesty lemon juice, garlic-infused olive oil and freshly grated Parmesan. It is proof that Simple Delicious Salads can speak for themselves, truly outstanding.

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I recently came across this amazing Lemon Parmesan Salad that really surprised me with its burst of flavors. I was in the mood for something fresh and zesty, so I tossed together romaine lettuce and baby arugula with extra virgin olive oil, lemon juice, and a hit of lemon zest that really wakes up your taste buds.

I added in a clove of minced garlic, freshly grated Parmesan cheese, salt, and pepper to taste, and if I had it, I’d toss in toasted pine nuts for a crunch. The salad reminded me a bit of other simple, delicious salads with a twist like lemon vinaigrette and even a hint of lemon feta vibe.

I love how the bright lemony flavor and savory cheese balance each other out. It’s the perfect choice when you want a light and healthy dinner that’s still packed with personality and flavor.

Why I Like this Recipe

I love this recipe because it’s super easy to make and really refreshing. The zesty lemon and smooth garlic dressing gives the greens a tasty kick that I just can’t get enough of. I also dig how the crunchy texture from the toasted pine nuts or walnuts mixes with the creamy Parmesan cheese—it makes every bite interesting. Finally, the combo of romaine and baby arugula keeps it light and healthy, which is exactly what I’m lookin for on a busy day.

Ingredients

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Romaine lettuce adds a crisp texture along with vitamins and fiber for health.
Baby arugula gives a peppery flavor, packed with antioxidants and vital nutrients.
Extra virgin olive oil delivers a rich, healthy fat that moistens and enhances taste.
Lemon juice and zest provide a tangy, refreshing burst and natural vitamin C boost.
Garlic adds a savory depth and subtle spice with noted immune boosting properties.
Freshly grated Parmesan brings a salty kick and protein which rounds out the salad.
Toasted pine nuts or walnuts contribute crunch, healthy fats, and a nutty aroma.

Ingredient Quantities

4 cups romaine lettuce, chopped or torn

2 cups baby arugula

1/3 cup extra virgin olive oil

Juice of 1 large lemon

Zest of 1 lemon

1 clove garlic, minced

1/3 cup freshly grated Parmesan cheese

Salt, to taste

Freshly ground black pepper, to taste

Optional 1/4 cup toasted pine nuts or walnuts

How to Make this

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1. Grab a big salad bowl and toss in 4 cups of chopped romaine lettuce along with 2 cups of baby arugula.

2. In a small bowl, mix together 1/3 cup extra virgin olive oil, the juice of 1 large lemon and the zest of the same lemon.

3. Add the 1 minced garlic clove into the liquid and stir it really well.

4. Sprinkle in a pinch of salt and some freshly ground black pepper, then whisk again until it all comes together.

5. Pour the dressing over the greens and toss it gently so every leaf gets some of that yummy flavor.

6. Next, evenly scatter the 1/3 cup of freshly grated Parmesan cheese over the salad.

7. If you want a bit of crunch, toss in the optional 1/4 cup of toasted pine nuts or walnuts.

8. Give it one last toss, check the seasoning and then serve it up right away. Enjoy your salad!

Equipment Needed

1. Big salad bowl – to toss and serve the greens
2. Small bowl – for mixing the lemon dressing
3. Whisk – to blend the olive oil, lemon juice, zest, garlic, salt and pepper
4. Knife – for mincing the garlic
5. Citrus zester or fine grater – to get the lemon zest
6. Measuring cups – to accurately measure the greens, olive oil, and Parmesan
7. Tongs – to toss the salad evenly without bruising the leaves

FAQ

Can i substitute romaine lettuce with another type?

Yeah, you can totally swap it for other greens like spinach or mixed lettuces, but it might change the crunch a bit.

What does the lemon zest add to the salad?

The zest really gives a punch of extra lemon flavor that makes the salad pop, even more than the juice.

What if i dont have Parmesan cheese?

You can use Pecorino Romano instead, but remember it can be saltier so adjust the salt accordingly.

How should i store leftovers, if any?

It's best to keep it in an airtight container in the fridge for up to a day; otherwise, the greens may turn soggy.

Can i add extra protein to make it a meal?

Sure thing, adding grilled chicken or even hard boiled eggs can turn this salad into a satisfying meal.

Lemon Parmesan Salad Recipe Substitutions and Variations

If you can’t find romaine lettuce, try using baby spinach or mixed greens instead.
Instead of baby arugula, watercress or a blend of tender greens like spinach and kale can also work.
If extra virgin olive oil isn’t available, avocado oil or even a neutral grapeseed oil will do in a pinch.
No lemons on hand? Lime juice and zest can bring a similar tangy kick.
And if freshly grated Parmesan is missing from your fridge, Pecorino Romano or Asiago can be a good substitute.

Pro Tips

1. Try chillin some of your ingredients like the lettuce and even the olive oil before tossin them together. It makes the salad taste extra crisp and refreshing.
2. If you’re not a big garlic fan, let the minced garlic sit with the lemon juice for a few minutes to mellow out the bite a bit before mixin in the rest of the dressing.
3. Toast those nuts in a dry pan for just a couple minutes until they’re golden brown. It’ll bring out a nuttier flavor and add a great crunch to your salad.
4. For the best flavor, always grate your Parmesan right when you’re ready to serve instead of using pre-grated cheese. Fresh cheese makes all the difference.

Lemon Parmesan Salad Recipe

Recipe by Theo Fines

0.0 from 0 votes

Servings

servings

Calories

250

kcal

Equipment: 1. Big salad bowl – to toss and serve the greens
2. Small bowl – for mixing the lemon dressing
3. Whisk – to blend the olive oil, lemon juice, zest, garlic, salt and pepper
4. Knife – for mincing the garlic
5. Citrus zester or fine grater – to get the lemon zest
6. Measuring cups – to accurately measure the greens, olive oil, and Parmesan
7. Tongs – to toss the salad evenly without bruising the leaves

Ingredients

4 cups romaine lettuce, chopped or torn
2 cups baby arugula
1/3 cup extra virgin olive oil
Juice of 1 large lemon
Zest of 1 lemon
1 clove garlic, minced
1/3 cup freshly grated Parmesan cheese
Salt, to taste
Freshly ground black pepper, to taste
Optional 1/4 cup toasted pine nuts or walnuts

Directions

Grab a big salad bowl and toss in 4 cups of chopped romaine lettuce along with 2 cups of baby arugula.
In a small bowl, mix together 1/3 cup extra virgin olive oil, the juice of 1 large lemon and the zest of the same lemon.
Add the 1 minced garlic clove into the liquid and stir it really well.
Sprinkle in a pinch of salt and some freshly ground black pepper, then whisk again until it all comes together.
Pour the dressing over the greens and toss it gently so every leaf gets some of that yummy flavor.
Next, evenly scatter the 1/3 cup of freshly grated Parmesan cheese over the salad.
If you want a bit of crunch, toss in the optional 1/4 cup of toasted pine nuts or walnuts.
Give it one last toss, check the seasoning and then serve it up right away. Enjoy your salad!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.